Marcia Profile - Allrecipes.com (16624931)

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Marcia


Marcia
 
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Member Since: Oct. 2010
Cooking Level: Not Rated
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Recipe Reviews 5 reviews
Chef John's Perfect Prime Rib
This is an AMAZING recipe! I was a little nervous to make our Christmas meat this way but we did and it was the best prime rib we've ever made - by far (including the kosher method and the herb rub - both of those were good but not like this). I won't ever do it any other way. It was so easy! We followed the recipe exactly and cooked the 6 lb. roast for 30 minutes. We put a chair a few inches away and in front of the oven (with a note on it that said DO NOT OPEN!!!) so there weren't any inadvertent oven openings. Besides oven problems, I wonder if some of the reviewers who didn't like this method may have purchased a roast that was too lean. The butcher recommended that I purchase one of the roasts that had a little more marbled fat throughout. It was so flavorful. Highly recommended recipe! Thank you Chef John!!

0 users found this review helpful
Reviewed On: Dec. 26, 2014
Winter Fruit Salad with Lemon Poppyseed Dressing
This salad is fabulous! I made it for Christmas and it was a huge hit. I used two romaine hearts and a small bag of mixed baby greens. I made the dressing the day before to let the flavors meld. Before serving it, I blended it together with a hand blender which emulsified it. Before I added the apple and pear pieces to the salad or dressed the salad, I dredged them in the dressing. Then added the fruit and nuts and tossed it all with the dressing. The recipe made more dressing than we needed but we used it with other greens the next day. Thanks very much or such a wonderful recipe!!

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Reviewed On: Dec. 26, 2014
Vegan Split Pea Soup I
This soup is fabulous. Thank you for such a great recipe!! I adjusted ingredients to my family's diet and made it gluten-free by substituting 1/2 cup arborio rice for the barley, 8 chopped green onions for the yellow onion, and I used less fat for sauteing. Otherwise, I used two huge red potatoes rather than russet and added 1/4 t. cayenne with the spices. I started the peas in water in a separate pot while I chopped/sauteed the vegetables because I didn't have three hours for the soup to cook. As I finished chopping/measuring items, I added them to the soup. It was completely done in two hours. Be sure to use lots of water, stir frequently, and turn heat down once the potatoes and rice soften and begin to stick to the bottom of the pan.

0 users found this review helpful
Reviewed On: Feb. 23, 2014
 
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